The Philadelphia Fish House punch

This is recipe is for a large batch at your next party. Older than the earliest recorded cocktails - the Philadelphia Fish House Punch dates all the way back to the 1700s as the house punch to the Schuylkill Fishing Company. It's been a summertime party favorite for generations!

  • Light & sweet.

  • End notes of perfumey peach.

  • It looks simple, but dang is it tasty.

  • Session-able and great for day drinking.

Sips

  • My presentation doesn't include the traditional punch bowl, but is protected from the elements (something to consider when hosting an outdoor soirée).

  • If you're hosting a smaller party, or your guests are showing restraint and taking their sweet time, it's best to add a large block of ice to the batch (don't use smaller cubes - they'll melt and dilute your punch much too quickly)

  • You can prep steps 1-7 in advance of the event if you’d like to be prepared and then take step 8 last minute before guests arrive.

Tips

  1. Begin with the punch bowl or covered despenser

  2. Pour in 24 oz. of Cognac.

  3. Then 12 oz. of Jamaican Rum.

  4. Add 6 oz. of Peach Liqueur.

  5. Pour in 6oz. of Apple Brandy.

  6. Add 12 oz of Simple Syrup.

  7. Pour in 96 oz. of cold water.

  8. Add 18oz. fresh lemon juice (only take this step if it will be enjoyed in the near future).

  9. Stir generously.

  10. Slice up as many lime wheels (or any citrus) as you would like and place them in for a nice visual addition. Enjoy!

  11. (optional) Remember you can add a large block of ice to keep it cool but it will dilute over time.

Philadelphia Fish House punch Recipe

Fish House Punch Ingredient List

*These are measurements for the recipe above that yields 1.5 gallons, ideal for serving approx. 20 people at a cookout/get-together/party.

  • 24 oz. (~720 ml) Pierre Ferrand 1840 Cognac

  • 12 oz. (~360 ml) Appleton Estate Signature Jamaican Rum

  • 6 oz. (~180 ml) Rothman & Winter Orchard Peach Liqueur

  • 6 oz. (~180 ml) Laird's Straight Apple Brandy

  • 12 oz. (~360 ml) Semi-rich simple syrup (1.5:1 sugar:water)

  • 18 oz. (~540 ml) fresh lemon juice

  • 96 oz. (~2.9 L) cold water

  • Grated nutmeg for garnish

    Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

    This page contains affiliate links to our online spirit retail partner: Curada.com which Bitter Bear Studios LLC earns commission from. These commissions help us continue to produce cocktail-focused content from recipes to guides like this one. Cheers!